A bevy of vegetables enrich this soup; ginger adds a boost of flavor with powerful anti-inflammatory and antioxidant properties.
Pure soul-comfort food. Gluten Free with rice noodles.
This quick and healthy soup has definite Asian-notes with Rice Noodles (gluten free), Napa Cabbage, Snow Peas and a good dose of Ginger.
- 2 cups cooked chicken* poached in broth is best
- 6 cups chicken broth, preferably homemade!
- 1 tablespoon fresh ginger, peeled and finely grated
- 1 tablespoon fresh garlic, peeled and finely grated
- ½ teaspoon chili flakes, or to taste
- ¼ teaspoon tumeric
- 2 cups vegetables** see suggested list
- 8 ounces dried medium-fine rice noodles
- 1 tablespoon fresh dill, small sprigs
- ¼ cup fresh parsley leaves, coarsely chopped (or cilantro)
- 2 tablespoons garlic chives, sliced, or scallions
Cook chicken (see below; can do ahead of time) and cut desired vegetables.
In a heavy soup pot heat 2 t. of neutral oil (or chicken fat) over low heat.
Add ginger, garlic, chili flakes and turmeric – cook stirring for 2 minutes, until aromatic, but not colored.
Add stock, cover and bring to a boil.
Uncover, add the vegetables and rice noodles, reduce heat to low and cook, stirring until just rice noodles are cooked, and veggies are still bright and al dente, about 8 minutes.
Remove from heat add herbs; dill and parsley (or cilantro.)
Cool slightly, about 15 minutes – add the sliced, cook chicken.
Taste for salt – depends on the saltiness of your broth. (Himalayan sea salt is nice, with many health benefits.)
Garnish with garlic chives, scallions and add a light swirl of sesame oil if desired.
Serve in individual soup bowls and enjoy.
Multi Colored Heirloom Carrots: cut in 1/2″ rounds
Snow Peas: sliced thinly
Napa Cabbage: sliced thinly, or Bok Choy
Celery: peeled, sliced thinly on the diagonal
Leeks: well cleaned, lights & dark greens, sliced across thinly
Fresh Corn Kernels
Cubes of Tofu: firm, organic, add these at the end, with the chicken.
Frozen Green Peas: add these at the end, with the chicken.
Celery Root: peeled and diced
Parsnip: peeled and diced
Can use a short grain rice, substituting for the rice noodles.
Clean and dry 2 large, whole chicken breasts on the bone.
Add to a pot to fit – add chicken broth to cover by one inch. (Can use water if need be, add aromatic seasonings)
Bring just to a simmer, cover tightly – poach for 15 – 18 minutes, or cooked through.
An instant-read thermometer inserted in the thickest part of the breast registers should read 160 degrees.
Remove chicken from broth, add to a bowl to fit to cool, cover with a tea towel or paper towel. Remove chicken from bone and cut into 1/2″ slices on the diagonal.
Can use this broth for the soup, or freeze for future recipes.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.